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Italian Lemon Frozen Dessert

 Italian Lemon Frozen Dessert
Lemon fans will favor the flavor of this refreshing dessert. I sometimes top individual servings with fresh berries.—Sally Sibthorpe, Shelby Township, Michigan
8 ServingsPrep: 20 min. + cooling Cook: 20 min. + freezing


  • 5 eggs
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 1/2 cup plus 3 tablespoons butter, melted, divided
  • 1 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups heavy whipping cream
  • 1 cup amaretti cookie crumbs


  • In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add
  • 1/2 cup butter. Stir in lemon juice and peel. Transfer to a large
  • saucepan. Cook and stir over medium heat until mixture reaches at
  • least 160° and coats the back of a metal spoon. Transfer to a
  • large bowl; cool completely.
  • Line a 9-in. x 5-in. loaf pan with plastic wrap. In a small bowl,
  • whip the cream until soft peaks form. Fold into cooled lemon
  • mixture. Pour into prepared pan. Combine cookie crumbs and remaining
  • butter; sprinkle over lemon mixture. Cover and freeze for several
  • hours or overnight.
  • Remove from the freezer 10 minutes before serving. Using plastic
  • wrap, lift dessert out of pan. Invert onto a serving platter;
  • discard plastic wrap. Cut into slices. Yield: 8 servings.

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Italian Lemon Frozen Dessert (continued)

Nutritional Facts: 1 slice equals 567 calories, 40 g fat (23 g saturated fat), 247 mg cholesterol, 215 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.